Based on the sourdough bread baked at the Table X restaurant in Millcreek, Utah, this recipe involves a high-hydration dough using "Type 80" bread flour, utilizing a levain (sourdough starter) and a "double hydration" technique to manage the dough's strength.

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The Levain (Ferment 12–16 hours at 70-75°F)

180 g Organic “Type 80” Old-World Bread Flour

180 g Water

18 g Sourdough Starter (active)

0.4 g Salt

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Final Dough Ingredients

945 g Organic “Type 80” Old-World Bread Flour

660 g Water (1st addition)

378.4 g Levain (from above)

23 g Salt

1 g Yeast (optional, for consistency)

93 g Water (2nd addition) [6, 7]

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MIXING AND PREPARATION

1. Mix: Combine the flour and 1st addition of water (660g). Allow to hydrate.

2. Develop: Incorporate the levain, salt, and yeast (if using).

3. Double Hydration: When the dough has developed strength, add the remaining 2nd water (93g) to reach the final, higher hydration level.

4. Mixing Time: Use a stand mixer—mix for 3-5 minutes initially, then 3-4 minutes after adding the second water.

5. Bulk Fermentation: The dough should be allowed to rise, with stretch and fold techniques used to build structure.

6. Cold Proof: Shape the loaves and let them rest in the refrigerator (cold ferment) for up to 18 hours.

BAKING

7. Preheat: Preheat oven with a Dutch oven inside to 500°F.

8. Bake: Place dough on parchment paper, score the top, and place inside the hot Dutch oven.

9. Temperature: Immediately drop the oven temp to 450°F.

10. Time: Bake with the lid on for 20-30 minutes, then remove the lid and bake for another 15-20 minutes until deeply golden brown.

11. Cool: Let the bread cool for at least 2 hours before slicing.